The Fresh Dry-Marinated Salmon is truly excellent, even though it requires some preparation time. I recommend trying this very simple recipe right away, especially in anticipation of the Christmas holidays, because it could certainly enrich the Christmas Eve table. I marinated the salmon fillet for two days, which is the maximum duration, because I wanted a well-aged food. If you prefer it softer, you can remove it from the dry marinade after 12 hours. The most important part of this recipe’s procedure is freezing the fish. By doing so, you eliminate bacteria and potential parasites, ensuring the raw food can be consumed safely.
I leave you the recipe for another dry-marinated dish, and other raw fish recipes, always an extra idea for the upcoming Christmas
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.88 lbs skinless fresh salmon fillet
- 5.3 oz fine salt
- 5.3 oz granulated sugar
- 1 orange zest
- 1 lemon zest
- 1 sprig sage
- 1 sprig rosemary
- 1 sprig fresh mint
Tools
- 1 Bowl
- 1 Plastic wrap
- 1 Paper towels
How to Prepare Fresh Dry-Marinated Salmon
First, place the fresh salmon fillet in the freezer to freeze it for 92 hours, so it can be safely eaten raw. Then let it thaw strictly in the refrigerator. At this point, in a bowl, pour the salt, the sugar, and mix.
Add the zests of one lemon and one orange, roughly chopped, the fresh mint leaves, and rosemary needles.
Also add the sage leaves, thyme, and mix all the ingredients.
Finally, add the anise seeds to the mixture, and after mixing them well with a spatula into the rest of the ingredients, pour part of the preparation onto the bottom of a bowl.
Place the thawed salmon fillet, previously dried with paper towels, on top and cover it with the rest of the marinade. Once ensured there are no uncovered parts, cover with plastic wrap and put back in the refrigerator to marinate for 48 hours.
After the necessary time has elapsed, remove the bowl from the refrigerator, take out the salmon, removing as much marinade as possible by hand, and finally rinse it well under running water.
Dry it immediately with paper towels, patting it well on both sides.
Serve your Fresh Dry-Marinated Salmon simply sliced and brought to the table, or enriched with some tasty sauce or pickles.
Advice, Variants, and Storage
You can store the Marinated Salmon for a few days, but inside a glass or ceramic container with an airtight seal.
However, you cannot refreeze it, because despite the marinade, the food has not changed its state; it remains raw.
You could only refreeze it once cooked.
If you don’t like the aromas I suggested, no problem, feel free to use those you prefer, even pepper if desired.
